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Lightly roll out the puff pastry with a rolling pin and place on a foil or parchment-lined baking sheet. Arrange the sweet potato slices in an overlapping pattern over the pastry. Scatter the sun-dried tomatoes and goat cheese evenly over the sweet potatoes. Bake for about 20 min., or until puff pastry is cooked and sweet potatoes are tender. Slice the jalapeño into rings, sprinkle over the tart, and serve.